When making streusel, some cooks add other ingredients like oatmeal.
One of the best tips for baking with brown sugar is to note its differences from the white variety. To provide the same sweetness as white sugar in baked goods, the brown kind should be pressed or packed in a measuring cup. Knowing this, however, you can create lower calorie, less sweet baked goods by not packaging them when measuring for white sugar replacement recipes. Brown sugar is much richer than white sugar since it is made from molasses. Baking with brown sugar can result in tasty and delicious desserts, including streusel-topped tarts and coffee cakes, as well as roasted pumpkin as a side dish or meal.
Brown sugar is made with molasses, which makes it richer than white sugar.
Acorns, nutmeg, and many other squashes can be enhanced by adding butter mixed with brown sugar at the end of the cooking time. This can be done by cooking the squash in a microwave-safe container in a microwave oven, but the skin of the vegetable must be pierced in several places with the tines of a fork. Just like making baked potatoes in a microwave oven, pumpkins can explode if the skin isn’t pierced. The squash should first be roasted on its own until it has a softer texture before adding the brown sugar to the dish in the oven or microwave.
A great tip to vary a fruitcake recipe is to make it with a streusel topping instead of a top crust. The bottom crust of the pie can be crumb or dough. A mixture of brown sugar, flour, salt, and cold butter in small pieces makes a basic streusel. When baking with brown sugar in a topping like streusel, some bakers may add other ingredients like oatmeal and/or cinnamon. Streusel toppings can also be delicious on coffee cakes and muffins.
Since the color of the different types of brown sugar is related to the amount of molasses used in each, the darkest types have the richest flavor. Golden brown sugar has much less molasses, so it has a much lighter flavor and color than the demara type, which is dark and flavorful. When baking with brown sugar, a moist, smooth texture is desirable in all types. To prevent brown sugar packets from hardening and clumping, a fresh apple slice added to the sealed packet for a few days helps the sweetener maintain its moist texture. Storing brown sugar in a cool, dry place can also help keep it from hardening and clumping.